lamb and cheddar moroccan couscous

Ingredients For lamb and cheddar moroccan couscous

• MEAT MIXTURE
• 1 lb

  lamb, sliced
• 1 c

  red wine
• 2

  white onions
• 1

  red onion
• 1 c

  mushrooms, sliced
• 1 tsp

  red curry
• 1

  rind of preserved moroccan lemon, sliced thinly
• 1 pkg

  butter beans, frozen
• 1 stick

  butter, unsalted
• 2 Tbsp

  soy sauce, dark
• 2 slice

  roasted red peppers for a jar, chopped
• 3

  cured olives, sliced
• COUSCOUS
• 1 box

  beef broth
• 1 can

  chicken broth
• 1 dash

  saffron
• 1 tsp

  lemon pepper
• 1 Tbsp

  italian seasoning
• 1/2 tsp

  seasoned salt
• 1 tsp

  cinnamon, mixed with sugar
• 1/2 c

  sultanas
• 1/2 c

  raisins
• 1/2 c

  dried cranberries
• 1/4 c

  dried apricots, sliced thinly
• 2

  indian peppers, dried and whole
• 1/2 c

  almond slivers
• 2 Tbsp

  worcestershire sauce
• 2 box

  couscous, multicolored if possible
• 8 oz

  sharp cheddar, shredded